Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork Shoulder -- cut in 1" 1 Clove Garlic -- minced
-cubes 2 c Water
1/3 c Pillsbury's Best All-Purpose 1 1/2 ts Salt
Flour* 1 ts Bottled Brown Bouquet Sauce
2 c Carrots -- cut in 1" pieces 3 Beef Bouillon Cubes
1/2 c Chopped Onion 1 pk Mixed Vegetables, Frozen (10
1/2 c Chopped Celery Oz) -- thawed

-----------------------DUMPLINGS---------------------------------
1 c Pillsbury's Best All-Purpose 1/4 ts Dry Mustard
Flour** 1 ts Caraway Seed
2 ts Sugar 1/3 c Milk
1 1/2 ts Baking Powder 1 Egg
1/2 ts Salt 2 tb Cooking Oil

* or use Pillsbury's Best Self-Rising Flour

** For use with Pillsbury's Best Self-Rising Flour, omit baking
powder and salt.

Combine pork shoulder and flour in 3-qt casserole. Bake uncovered at
400 F for 20 mins. Add carrots, onion, celery, garlic, water, salt,
bouquet sauce and bouillon. Cover and bake at 400 F for 40 mins.
Remove from oven. Stir in mixed vegetables. Drop dumplings by
tablespoonfuls onto hot stew; cover and bake at 400 F for 25 mins.

Dumplings: Combine flour, sugar, baking powder, salt, mustard and
caraway seeds in mixing bowl. Combine milk, egg and oil. Add to dry
ingredients all at once, stirring only until moistened.

Makes 6 to 8 servings.

Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.

From: Dan Klepach Date: 10-01-95 (22:01) (159)
Fido: Cooking

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